Cooking Lesson #583: Power Bacon Breakfast Cookies

…from the Perspectives’ Kitchen

How you doin’? Are you an everyday breakfast person or are you a weekend brunch muncher? Even people who say they never have time to eat breakfast always seem to have the time to grab a cookie or two. For on-the-go eating, kids' breakfasts, or when you're pressed for time, they can be a great option for convenience.
 
You can make my recipe in advance, store them in an air-tight container or freeze the baked cookies (or the cookie dough), and then defrost when you're in a hurry (or bake them fresh in the morning).
 
Last year, I bought a horrible box of granola—and I like granola. The one I bought was like eating horse silage. Even with milk it was hard to choke it down. I was just about to toss what was left in the box when Joan took one of our recipes and turned it into one of the best cookies ever. This basic cookie is great for breakfast.
 
If you want you can add a bit of flax or chia, pumpkin seeds and other nuts or seeds that are nutritious… kind of like eating oatmeal, but without the liquid. You can also use whole wheat flour. For softer cookies change out some of the granulated sugar with honey, agave or maple syrup.
 
Ready to put some cookie power into your morning routine? Okay then… Ready, Set, BAKE!
 
Prep time:  15 minutes
Resting/chill time:  1 hour
Bake time:  10-11 minutes
Yield:  about 44 cookies
 
Ingredients 
1 cup unsalted butter, softened
1 cup maple syrup (or honey or agave syrup)
1 cup packed brown sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups whole wheat flour
2 teaspoon baking soda
1/2 teaspoons ground nutmeg
3 cups Quaker brand Simply Granola
1/2 cup raisins
1/2 cup cooked, drained and chopped smoky bacon (see note about Benton Bacon)
 
Directions

1. In a medium bowl, cream together the butter, maple syrup and brown sugar.
2. Beat in the eggs one at a time, then stir in vanilla.
3. In a separate bowl, combine the flour, baking soda and nutmeg; stir into the creamed mixture.
4. Mix in the granola, raisins and bacon.
5. Cover, rest and chill dough for at least one hour.
6. Preheat the oven to 375⁰F.
7. Grease cookie sheets. Scoop and roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. 
8. Flatten each cookie with a large fork.
9. Bake the cookies for 10 to 11 minutes, until the edges are golden brown.
10. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

ChefSecret:  I prefer to use Benton’s Smoky Tennessee Bacon. It is all-natural cured with just smoke and salt. You don’t need any added salt. www.bentoncountryham.com – 423-442-5003.

Quip of the Day: “My mind went BLANK! My brain seems to be giving me the silent treatment today.”
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.

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